Scald 2 cups of milk. Beat 8 egg yolks with 2 cups of sugar. Add scalded milk slowly to egg yolks and sugar while beating constantly. Return to double boiler and cook 15 minutes. Soften 1 package (1 tablespoon) gelatin in 1/2 cup of cold milk. Add to mixture in double boiler. Beat 8 eggs whites just until stiff. Pour custard slowly over egg whites while stirring constantly.

Add:

2 tbsp. vanilla
1 tbsp. lemon juice
2 c. whipping cream
Enough milk to fill gallon size freezer

Options:

For Chocolate Ice Cream: Add 4 squares unsweetened chocolate to milk before scalding and continue with basic recipe.

For Caramel Ice Cream: Substitute brown sugar for white granulated and add 2 teaspoons almond extract to basic recipe. (This is my favorite flavor.)

For Egg Nog: Chill completed basic recipe and sift or grate a bit of nutmeg on top of each serving.